Gelatin based bio-films prepared from grey triggerfish’ skin influenced by enzymatic pretreatment

Souissi, Nabil; Abdelhedi, Ola; Mbarek, Aïcha; Kammoun, Wassim; Kechaou, Héla

doi:10.1016/j.ijbiomac.2017.08.181

Cited by 5 publications

(2 citation statements)

References 29 publications

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“…Thermal properties of ESG, EPI, and ESG/EPI composite films; Thermal properties of ESG, and ESG/EPI blend emulsified films (ratio EO:EPI/ESG = 1:4) (Emulsified and not emulsified film were previously incubated at 25 • C and 0% RH). The obtained Tg of ESG film was in line with those of triggerfish acidic gelatin (77 • C) [48] and higher than that of gelatin extracted from skin cuttlefish (60 • C) [7] and smooth hound (66.94 • C) [49]. The difference of Tg among ESG and EPI films is mostly attributed to the different molecular structure, which resulted in different molecular arrangement and interactions [50].…”

Section: Thermal Propertiessupporting

confidence: 64%

Design of Bioinspired Emulsified Composite European Eel Gelatin and Protein Isolate-Based Food Packaging Film: Thermal, Microstructural, Mechanical, and Biological Features

et al. 2019

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The study focused on the elaboration and the characterization of blend biofilms based on European eel skin gelatin (ESG) and protein isolate (EPI) and the assessment of European oil (EO) incorporation effect on their properties. Data displayed that the incorporation of EPI and EO to the gelatin formulation decreased the lightness and yellowness of composite and emulsified films, respectively, compared to ESG film. Moreover, ESG films exhibited improved mechanical properties than EPI films. FTIR analysis, all incorporated films with EO at the ratio 1:4 (oil/polymer) revealed similar characteristic bands as in free-oil films. Further, the SEM images of 100% ESG and 100% EPI films showed a smooth and homogenous structure, whereas the cross-section of blend film (at a ratio 50:50) displayed a rougher microstructure. In addition, emulsified film ESG100 revealed a smooth and homogeneous microstructure compared to that prepared using EPI/ESG 50/50 ratio. Furthermore, EPI or EO addition into the ESG matrix enhanced the blend films antioxidant activities.

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Section: Thermal Propertiessupporting

confidence: 64%

Design of Bioinspired Emulsified Composite European Eel Gelatin and Protein Isolate-Based Food Packaging Film: Thermal, Microstructural, Mechanical, and Biological Features

et al. 2019

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“…The SDS-PAGE pattern of ESG revealed three major bands ranging between 116-212 kDa (Fig. 1a), corresponding to α1-, α2-and β-bands [38]. The molecular weight of gelatin may be affected by the extraction process conditions, that contribute to the splitting of the peptide bonds and also the intermolecular crosslinks between peptide chains [39].…”

Section: Characterization Of European Eel Skin and Esgmentioning

confidence: 99%

Design and characterization of novel ecofriendly European fish eel gelatin-based electrospun microfibers applied for fish oil encapsulation

Taktak

Nasri

López‐Rubio

et al. 2021

Process Biochemistry

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Antioxidant Capacity and Angiotensin-I Converting Enzyme (ACE)-Inhibitory Activities of Peptide Fractions Obtained from Triggerfish (Balistes capriscus) Co-products

Lopes Ribeiro,

da Silva Kefner,

de Oliveira Carvalho

et al. 2024

Food Bioprocess Technol

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Gelatin based bio-films prepared from grey triggerfish’ skin influenced by enzymatic pretreatment

Cited by 5 publications

References 29 publications

Design of Bioinspired Emulsified Composite European Eel Gelatin and Protein Isolate-Based Food Packaging Film: Thermal, Microstructural, Mechanical, and Biological Features

Design of Bioinspired Emulsified Composite European Eel Gelatin and Protein Isolate-Based Food Packaging Film: Thermal, Microstructural, Mechanical, and Biological Features

Design and characterization of novel ecofriendly European fish eel gelatin-based electrospun microfibers applied for fish oil encapsulation

Antioxidant Capacity and Angiotensin-I Converting Enzyme (ACE)-Inhibitory Activities of Peptide Fractions Obtained from Triggerfish (Balistes capriscus) Co-products

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